~ Food is beautiful!

Kung Pao Chicken

I made this chicken as part of our Chinese New Year/100th post celebration. I liked it but I think next time I am going to increase the sauce and add veggies like baby corn, red peppers, and broccoli.

Kung Pao Chicken

1 pound skinless, boneless chicken breast halves – cut into chunks

1/4 cup white wine, divided

1/4 cup soy sauce, divided

1/4 cup sesame oil, divided

1/4 cup cornstarch, dissolved in 1/4 cup water

2 ounces hot chile paste

2 teaspoons distilled white vinegar

1 tablespoon and 1 teaspoon brown sugar

8 green onions, chopped

2 tablespoons chopped garlic

2 (8 ounce) cans water chestnuts

Chopped peanuts, garnish if desired

Marinade:

In a bowl, combine half of the wine, soy sauce, oil, and cornstarch mixture. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

Sauce:

In a bowl, combine remaining wine, soy sauce, oil, and cornstarch mixture with the chili paste, vinegar, and sugar. Add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

Meanwhile, remove chicken from marinade and saute in a separate large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens. Serve over rice.

I had never actually had it before today. Odd I know. I am from a small town where there are no Chinese places. I haven’t picked up the habit of take-out since. If you make it, let me know how it compares to the other and if you would recommend any changes.